SUBSTITUSI MOCAF (MODIFIED CASSAVA FLOUR) DENGAN TEPUNG UBI JALAR UNGU (Ipomea batatas L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BAKPAO

Meat bun made from wheat flour. As an effort to reduce the use of wheat flour in steamed buns, it is by utilizing existing natural resources, abundant available and have high nutritional and economic value with utilizing local resources such as mocaf and purple sweet potato flour. The purpose of this study was to determine effect concentration of mocaf and purple sweet potato flour on the physical, chemical and organoleptic qualities of meat bun. The research method used is a simple Randomized Complete Block Design (RCBD). The factor used is the concentration of mocaf and purple sweet potato flour 5% : 85%, 10% : 80%, 15% : 75%, 20% : 70%, 25% : 65%. The parameters observed were: water content, moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, anthocyanin content, antioxidant activity, proffing, texture, color intensity (L, a, b), and organoleptic ( taste, texture and preference). The results research were known about concentration of mocaf and purple sweet potato flour on crude fiber content, anthocyanin content, antioxidant activity, proffing, texture, brightness (L), redness (a+), yellowish (b+), taste, texture and preference. The best formulation was obtained at P5 treatment ( Mocaf 25% : 65% sweet potato flour) which has a moisture content of 32,058%, 0,318% ash content, 1,426% protein content, 5,383% fat content, 60,798% carbohydrate content, crude fiber 22,454, anthocyanin level 16,921%, antioxidant activity 74,82%, proffing 54,763%, texture 0,005 N/mm2, color intensity (L = 41,45; a = +6,475; b = + 4,275), taste 3 (comfortable tasty), texture 3,25 (quite soft), and preference 3 (comfortable preference)